Corn & Peppers Tamale Pie
|Yellow cornmeal||1⁄2 Cup (8 tbs)|
|Ground cumin||1⁄4 Teaspoon|
|Lean ground beef||1 Pound|
|Chopped onion||1 Cup (16 tbs)|
|Chopped green pepper/Sweet red pepper||1 Cup (16 tbs)|
|Chopped carrot||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Chili powder||2 Teaspoon|
|Tomato sauce||15 Ounce (1 Can)|
|Canned whole kernel corn||12 Ounce, drained (1 Can)|
|Canned green chili peppers||4 Ounce, drained (1 Can)|
|Sliced pitted ripe olives||1⁄2 Cup (8 tbs)|
In a small saucepan combine cornmeal, cumin, 1 1/4 cups cold water, 1/4 teaspoon salt, and 1/2 teaspoon pepper.
Bring just to boiling; reduce the heat.
Stir in butter or margarine.
Cook over low heat for 10 minutes, stirring often.
Remove from the heat.
Spread mixture on waxed paper into an 8-inch square.
In a large skillet cook beef, onion, green pepper, carrot, garlic, and chili powder till meat is brown and onion is tender; drain.
Stir in tomato sauce, corn, green chili peppers, and olives.
Spoon mixture into a 12 x 7 1/2 x 2-inch baking dish.
Cut cornmeal mixture into desired shapes, piecing together scraps, if necessary.
Place on top of meat mixture.
Seal, label, and freeze.
To serve, bake frozen casserole, covered, in a 375° oven about 1 1/2 hours or till heated through.